Day 3: Cuban Bread

Today I made what is called Cuban bread. I'm not sure why it is called Cuban bread because the recipe is not the traditional one for Cuban bread, nor is it the actual shape used in Cuban sandwiches. Doing some quick searches, I thought it was simply an outdated book recipe but I quickly found that Cuban sandwiches have been made with long loaves since as far back as the 1880's. Scouring through recipes on the internet, the only round Cuban bread loaf that I could find was actually the same one I just made. No matter what this bread was supposed to be it came out great and could easily be shaped into the more traditional longer Cuban loaves.

The recipe itself was actually incredibly easy. Just the most basic ingredients: flour, yeast, salt, sugar, and hot water. Since there isn't any fat in it (like traditional Cuban bread) it doesn't stay for near as long as other breads. You're supposed to cut the tops to let the bread open up in the oven, but I don't think I made the cuts long enough. They look like giant dinner rolls as opposed to beautiful blossoms of bread. Oh well, guess I'll do it next time. 

The proofing time was also extremely low: only 15 minutes. You then throw it on the middle rack in a cold oven with a pan of hot water on the bottom rack and let it proof right as you bake it. The water keeps everything moist and was supposed to help the cuts in the bread (called jets) expand. 

Such good bread. Tastes just like a light french bread but not as crispy as yesterday's 30 Minute White Bread. A lot less chewier but still has a bit of crunch. I immediately made a quick sandwich out of the slices I cut but forgot to take a picture! So I was forced to cut pieces off my sandwich until it was presentable. The struggle is real. I still don't understand why it's named Cuban bread but I am okay with it because it tastes soooo good!